Description
Delightful lemon cookie cups dance with zesty brightness, offering a perfect blend of sweet and tangy flavors. Creamy filling nestled in buttery cookie shells creates an irresistible dessert you’ll crave again and again.
Ingredients
Scale
Lemon Cookie Cups
Cookies Base:
- 1 cup (226 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 2 1/2 cups (313 grams) all-purpose flour
- 1 large egg
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Flavor Enhancers:
- 1 1/2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and thoroughly coat a mini muffin tin with non-stick spray.
- Cream butter and sugar in a mixing bowl until achieving a light, airy texture. Incorporate egg and vanilla extract, blending until smooth.
- Sift flour, baking powder, and salt in a separate bowl. Gradually fold dry ingredients into the butter mixture, creating a uniform dough.
- Shape the dough into small, compact spheres approximately 1-inch in diameter. Gently position each ball into a muffin cavity.
- Using a spoon or fingertip, delicately create a central indentation in each dough ball, forming a small reservoir.
- Bake for 10-12 minutes until cookie edges turn a delicate golden hue. Allow cookies to rest in the tin for 5 minutes before transferring to a cooling rack.
- Prepare lemon curd by combining lemon juice, zest, sugar, eggs, and melted butter in a saucepan over medium heat. Continuously whisk the mixture until it thickens, approximately 5 minutes.
- For an ultrafine texture, strain the lemon curd through a fine-mesh sieve to remove any potential lumps.
- Once cookies have completely cooled, carefully fill each cup with the lemon curd using a spoon or piping bag.
- Finish by dusting with powdered sugar, adding a dollop of whipped cream, or sprinkling fresh lemon zest as a decorative touch.
Notes
- Ensure butter is softened at room temperature for easier mixing and a smoother cookie texture.
- Use freshly squeezed lemon juice for a more vibrant, authentic citrus flavor that elevates the entire dessert.
- Create gluten-free versions by substituting all-purpose flour with almond or coconut flour, which adds a delightful nutty undertone.
- Prevent lemon curd from curdling by whisking constantly and maintaining medium-low heat during cooking.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 142
- Sugar: 7 g
- Sodium: 41 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.3 g
- Protein: 2 g
- Cholesterol: 15 mg